Raspberry Chicken For The Pressure Cooker Recipes

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CHICKEN WITH RASPBERRY VINEGAR - 2.5-QT. PRESSURE COOKER



Chicken With Raspberry Vinegar - 2.5-Qt. Pressure Cooker image

Entered for safe-keeping, from Fagor America recipe library; Fagor is a 15 psi pressure cooker. I estimate that this can be made in a pressure cooker as small as 2.5 quarts (2 L) or larger.

Provided by KateL

Categories     Chicken Breast

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 large onion, sliced (150 g)
1 cup chicken broth
3 tablespoons raspberry vinegar
3/4 cup quick-cooking rice
1/2 cup fresh raspberries, rinsed and patted dry or 1/4 cup frozen raspberries, thawed and drained

Steps:

  • Lightly sprinkle chicken with salt and pepper.
  • Over medium-high heat, heat oil. Brown chicken breast cubes.
  • Add onion slices, chicken broth and vinegar.
  • Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes.
  • Allow pressure to reduce naturally. Remove chicken and keep warm.
  • Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes.
  • Add the cooked chicken. Gently stir in raspberries.

Nutrition Facts : Calories 285.2, Fat 14.1, SaturatedFat 3, Cholesterol 46.4, Sodium 381.3, Carbohydrate 20.3, Fiber 2, Sugar 2.5, Protein 18.4

RASPBERRY CHICKEN FOR THE PRESSURE COOKER



Raspberry Chicken for the Pressure Cooker image

This is going to be the first recipe I make in my pressure cooker. Looks like a good combination of ingredients. Hope you and I like it. From Joanna White "This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange zest."

Provided by Shirl

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup sweet red wine
1/2 cup vinegar
1/2-1 cup raspberry jam (sugarless okay)
2 tablespoons soy sauce
2 -3 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, minced
3 -4 lbs whole chickens, cut into pieces
orange zest (to garnish)

Steps:

  • Mix all ingredients together except chicken and zest, stir until well combined.
  • Taste and adjust sweetness to your personal preference.
  • Pout mixture over chicken and let it marinate at least 4 hours, preferable overnight, in the refrigerator.
  • Place chicken with marinade in the pressure cooker and bring to a boil.
  • Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes.
  • Remove from heat, depressurize using cold water, remove lid and remove chicken leaving marinade in pot.
  • If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
  • Pour thickened sauce over chicken and sprinkle with orange zest.

Nutrition Facts : Calories 655.5, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 681.5, Carbohydrate 37.8, Fiber 0.6, Sugar 28.4, Protein 38.9

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